Scones

‘Everything Bagel’ Rye Scones with Scallion Cream Cheese – Goes Well With Coffee – 5th Edition

When my eyes first fell upon the SCAA’s flavour wheel I remember scanning the different flavours and at first nodding in agreement – citrus (yep), berry (yep), chocolate (yep) – and then my eyes fell on ‘alliaceous’ (garlic and onion) and I was a bit flummoxed. I had certainly never tried a coffee and thought – ‘hmm, not bad, I just wish it did not taste so strongly of onion or garlic’ (nor in fact have I ever reminisced fondly about a coffee that reminded me of our favourite alliums!). So I had to do some research to understand where that onion or garlic flavour in coffee can come from. It turns out, there are two reasons why the flavour of coffee can remind you of onion and garlic. Both can be a side effect of ‘wet processing’ (also referred to as washed processing) of coffee beans, a process which involves coffee beans (after being removed from the coffee cherries but

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Persimmon & Ginger Sourdough Scones – Goes well with coffee 2nd Edition

  I am no expert on the history of coffee or coffee culture, so I am not sure who first had the idea to add ground spices to coffee but as ideas go, it was a pretty good one. Today, we have Turkish coffee which, although primarily referring to a specific brewing method (the process by which very finely ground coffee, typically made from Arabica beans, is brewed in a special small pot called Cezve or Ibrik), also refers to coffee often flavoured with cardamom. Then there is Arabic coffee, which is often spiced (often rather heavily) with cardamom, cloves and sometimes even saffron or cinnamon. Both are strong drinks, typically served in small glasses or small cups, that are typically consumed laced with industrial amounts of sugar. Despite these long-standing traditions for preparing coffee flavoured with fragrant spices, there are plenty of people who insist that good coffee is best enjoyed as is, and should not even be adulterated with the addition

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Maple walnut, chocolate chip and sea salt scones

A few weeks ago I wrote about my quest to stay away from the coffee chain that shall remain nameless and bake my own breakfast pastries. And yet, no sooner had I finished that tray of lemony muffins that I was back through the doors of that exact same coffee chain. Yes, there were plenty of early starts and late finishes at work (typically both in the same day, never a good combination), but that by itself is no excuse to not buy oatmeal instead of a sugar-laden pastry. So, last weekend I found myself standing in the kitchen willing to be better prepared for the work week. I had come across a recipe for chocolate walnut biscotti and although I did not bookmark the recipe, the flavour combination stayed with me and, having no eggs on hand, I thought about making chocolate chip and walnut scones. And I added some sea salt because what does not taste better thanks

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